October 31, 2011

Parmesan Crusted Chicken

These chicken tenders are the perfect accompaniment to a dish like the veggie lasagna or a great appetizer when entertaining.

INGREDIENTS

1 lb. – 1 1/2 lb. chicken tenderloins
1 cup flour
2 eggs, beaten
1 cup Italian breadcrumbs (you can also use seasoned panko breadcrumbs for extra crunch)
1 cup powdered parmesan cheese (if you have grated parmesan, just pop it in the food processor and process until it’s powdery)
Olive Oil

If you want to make chicken nuggets, cut each tenderloin in half – otherwise, just use the whole tenderloin as it is
Pour the flour, eggs, and breadcrumbs into three separate containers (I use these breading pans – they’re great)
Dredge your chicken it the flour (shake off any excess), then dip it in the egg, and finally coat it in breadcrumbs and parmesan
Continue this process with all of the chicken tenderloins
Brush a baking tray with olive oil and place the breaded tenders onto the tray
Generously brush the breaded chicken breasts with olive oil
Bake for 20 minutes (10 minutes on each side) at 350°F
Remove the chicken from the oven and layer the cutlets on a dish in between paper towels (to blot excess oil)
If you’re making nuggets, they’re great served with honey mustard, ketchup and BBQ sauce